文献
J-GLOBAL ID:202202218076637848
整理番号:22A0828549
生地のレオロジーとパン品質に及ぼすイソマルトデキストリンの影響【JST・京大機械翻訳】
Effect of isomaltodextrin on dough rheology and bread quality
著者 (13件):
Fang Fang
(Whistler Center for Carbohydrate Research, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN, 47906, USA)
,
Fang Fang
(Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN, 47906, USA)
,
Diatta Aminata
(Whistler Center for Carbohydrate Research, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN, 47906, USA)
,
Diatta Aminata
(Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN, 47906, USA)
,
Simsek Senay
(Department of Plant Sciences, North Dakota State University, Fargo, ND, 58108, USA)
,
Torres-Aguilar Pablo
(Whistler Center for Carbohydrate Research, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN, 47906, USA)
,
Torres-Aguilar Pablo
(Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN, 47906, USA)
,
Watanabe Hikaru
(Hayashibara Co., Ltd., 675-1 Fujisaki, Naka-ku, Okayama, 702-8006, Japan)
,
Higashiyama Takanobu
(Hayashibara Co., Ltd., 675-1 Fujisaki, Naka-ku, Okayama, 702-8006, Japan)
,
Campanella Osvaldo H.
(Whistler Center for Carbohydrate Research, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN, 47906, USA)
,
Campanella Osvaldo H.
(Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH, 43210, USA)
,
Hamaker Bruce R.
(Whistler Center for Carbohydrate Research, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN, 47906, USA)
,
Hamaker Bruce R.
(Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN, 47906, USA)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
57
号:
3
ページ:
1554-1562
発行年:
2022年
JST資料番号:
B0863A
ISSN:
0950-5423
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)